DIN EN ISO 5764:2009-10
Milk - Determination of freezing point - Thermistor cryoscope method (Reference method) (ISO 5764:2009); German version EN ISO 5764:2009
| Fecha edición: |
2009-10-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This International Standard specifies a reference method for the determination of the freezing point of raw bovine milk, heat-treated whole, reduced fat and skimmed bovine milk, as well as raw ovine and caprine milk, by using a thermistor cryoscope. The freezing point can be used to estimate the proportion of extraneous water in milk. Calculation of the amount of extraneous water is subject to daily and seasonal variations, and is not within the scope of this International Standard. Results obtained from samples with a titratable acidity exceeding 20 ml of 0,1 mol/l sodium hydroxide solution per 10 g of non-fat solids are not representative of the original milk. |
| Keywords: | Agricultural products|Congealing point|Cryoscopes|Dairy products|Definitions|Determination|Food inspection|Food products|Freezing point|Inter-laboratory tests|Laboratory tests|Measurement|Measuring techniques|Methods|Milk|Pasteurized milk|Raw milk|Reference methods|Samples|Skim milk|Sterilized milk|Test results|Testing|Thermistors|Ultra-heat treated |
| ICS: | 67.100.10 - Leche y productos lácteos procesados |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN ISO 5764:2009 Idéntica ISO 5764:2009 |
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Reemplazo Normas |
Reemplaza a DIN EN ISO 5764:2002-09 Reemplaza a DIN EN ISO 5764:2007-10 |
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